Stop wasting time on equipment that slows service and compromises sanitation. This undercounter soiled dishtable delivers practical capacity and rugged construction for production kitchens that demand consistent, sanitary flow from right to left operation. Users handle soiled dish staging, pre-rinse, and transfer with fewer touch points and predictable ergonomics.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment and clear the UDT-50R area. Remove debris from the 20"x20"x8" pre-rinse sink, scrub stainless 18/300 top with mild detergent and a soft cloth, rinse and dry. Clean 10" backsplash and 3/4" rear lip to remove grease. Wipe galvanized legs and bracing; tighten fasteners and check adjustable bullet feet. Sanitize food-contact surfaces with EPA-approved sanitizer. Inspect seals and faucet holes; document cleaning to meet CSA and inspection requirements.#@@#Additional Info#@#NBR Equipment’s UDT-50R 50" dishtable fits 50" W x 30" D x 43.5" H, has an 18/300 stainless steel top, a 20" x 20" x 8" pre-rinse sink, a 10" backsplash, galvanized legs, and is NSF certified for heavy-duty foodservice.#@@#General Info#@#Description #@#
Stop wasting time on equipment that slows service and compromises sanitation. This undercounter soiled dishtable delivers practical capacity and rugged construction for production kitchens that demand consistent, sanitary flow from right to left operation. Users handle soiled dish staging, pre-rinse, and transfer with fewer touch points and predictable ergonomics.
#@@# Stainless Top#@#
This unit uses 18 gauge Type 300 stainless steel on the work surface for corrosion resistance and straightforward cleaning. Operators will maintain sanitary contact zones with minimal effort while withstanding daily use in high-traffic kitchens.
#@@# Pre Rinse Sink#@#
A 20 inches by 20 inches by 8 inches pre rinse sink integrates directly into the top to centralize dirty dish processing. Staff will speed rinse cycles and reduce cross-contamination by keeping pre-wash tasks at the point of soiled item intake.
#@@# Backsplash Design#@#
The 10 inches boxed backsplash with a 45-degree top and 2 inches return prevents splash onto walls and adjacent equipment. Facilities will control liquids and simplify wall maintenance while preserving adjacent workflows.
#@@# Faucet Provisions#@#
Splash mount faucet holes with 8-inch centers provide standard mounting for institutional pre rinse fittings. Maintenance teams will install common fixtures without custom drilling, reducing setup time and spare parts complexity.
#@@# Structural Support#@#
Galvanized steel legs and bracing combine with adjustable plastic bullet feet to provide stable support on uneven floors. Kitchen managers will level the station quickly and maintain alignment with conveyor or dishwasher infeed lines.
#@@# Compliance And Sizing#@#
NSF certification verifies hygienic construction and acceptance in regulated foodservice environments, while the overall footprint of 50 inches wide by 30 inches deep by 43.5 inches high fits compact undercounter workflows.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel top daily and wipe with a neutral cleaner to remove food soils and prevent corrosion. Rinse and dry seams and corners after each shift to avoid buildup. Clean the 20" x 20" pre-rinse sink screen weekly; flush the 3/4" rear lip and backsplash to prevent clogs. Check faucet holes and tighten hardware monthly. Verify galvanized legs for corrosion and tighten fasteners every 90 days. Level the 50" unit using adjustable feet after installation.
